Feta and Spinach Stuffed Chicken Breasts

asian european greek italian korean mediterranean middle eastern region drink breakfast sour savory umami medium medium

Prep

28 min

Cook

60 min

Total

88 min

Ingredients (14)

4 (8 ounce) skinless, boneless chicken breasts g

2 teaspoons paprika g

1 teaspoon kosher salt g

1 teaspoon dried oregano g

1/2 teaspoon garlic powder g

1/2 teaspoon onion powder g

1/2 teaspoon black pepper g

2 tablespoons olive oil g

1 (10 ounce) package spinach g

2 ounces feta cheese g

2 tablespoons freshly squeezed lemon juice g

2 tablespoons green onions g

1 tablespoon garlic g

1/2 teaspoon dried dill g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Pat chicken dry using paper towels. Cut a horizontal slit in the thickest part of each chicken breast to create a pocket, making sure not to cut all the way through.

Stir together paprika, salt, oregano, garlic powder, onion powder, pepper, and 1 tablespoon olive oil in a small bowl until combined. Rub chicken with paprika mixture until evenly coated.

Stir together spinach, feta, lemon juice, scallions, garlic, and dill in a medium bowl until blended. Stuff each pocket with 1/4 cup of the spinach mixture. Close pockets with wooden picks.

Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium. Add chicken, and cook until spices toast and darken, 3 to 4 minutes per side.

Transfer skillet to preheated oven, and cook until an instant-read thermometer inserted into thickest portion of chicken registers 165 degrees F (74 degrees C), about 15 minutes. Remove and discard wooden picks.